However, with proper planning, and some tips from the USDA, outdoor meals can be both fun and healthful.

• Food Preparation:
  • Wash hands often
  • Work surfaces should be washed with warm soapy water then sanitized with a solution of 2 tablespoons of household bleach to a gallon of water
  • Keep raw and cooked foods away from each other to avoid cross-contamination
• Temperature Control:
  • Temperature control is vital to food safety
  • Use a meat or cooking thermometer to make sure food reaches proper temperature
  • Fully cook all foods to their proper temperature to kill harmful bacteria
  • Hot foods should be stored at 140° in insulated containers
  • Chill leftovers within one hour of cooking (at 40oF or colder) or discard